This recipe for Gluten Free Garlic Crescent Rolls is part of #MyPicknSave campaign compensated by #CollectiveBias, Inc and its advertiser. All opinions are mine.
Holidays gather around food. Home cooked meals are the best and easy with shopping at Pick ‘n Save grocery stores.
Are you all set for Thanksgiving? Just a few weeks away… how did that happen? And things will only get busier closer to Christmas. I can feel the panic building. There is always so much food around the holidays, each year I swear I gain at least 5 lbs.
Although this time of year is fun to see family and friends, it can also be extra stressful for those managing food allergies. Each year has been a bit tricky for us and I’ve had to change our menu drastically. We even bring our own food when visiting our friends. It can be hard seeing all the regular non-allergy food that looks and smell so good. The first thing usually served is fresh warm rolls, straight from the oven. And I’m not going to lie, this is the thing I miss the most.
You really can’t find ready made rolls without wheat, eggs, sesame etc. in a store.
They just don’t exist. :-/
This year, I really wanted to make something everyone could enjoy, food allergies or not.
Good gluten free bread is a hard thing to come by. There are plenty of decent breads out there but I really haven’t found any ready serve rolls that look promising (and of course safe to eat). And I’m not talking about just any roll, it has to be: gluten free, egg free, soy free, sunflower free, tree nut free, peanut free, sesame free, AND taste good, not fall apart, look good aaaaannd taste good.
I don’t ask for much, do I? 😉
So what do you do with a major holiday such as Thanksgiving?
Make it from scratch.
Yep. Not just bread. Everything. Drinks, bread, turkey, stuffing, potatoes, dessert…EVERYTHING. (This makes me happy, sad and a little scared all at once!)
Happy because I love cooking for my family. Sad because in the past we’ve had to sacrifice so many traditional dishes. Scared because I’m still learning how to cook. <—– growing up my mom never cooked, it was always fast food or freezer meals, even for holidays at home!
Managing food allergies on major holidays should be called the Cooking Olympics. For real. When else would you be expected to cook a million sides, drinks, salads, full size turkey, bread, pie, cookies and coffee/teas etc, that are all food allergy friendly?
So like everything else, it’s up to me to create a safe version of our favorites. I can find all the gluten free and allergen friendly foods at my Pick ‘n Save to make anything to meet our needs. An added bonus is there’s a dedicated aisle for gluten free allergy friendly foods. That saves me so much time and I can quickly grab what I need, before my toddler has a meltdown. It was so easy to pick and choose my favorite gluten free flour and finish all my other grocery shopping too.
Creating a soft chewy gluten free roll took a little time to but totally worth it. I’ve worked out all the kinks and even tested the best options for taking these beauties with you on the road.
This recipe uses an all purpose gluten free flour mix and regular xanthan or guar gum. You can even make them ahead of time (like me) so you can breath a bit on the big day full of other cooking. Hopefully these can be a new tradition for your gluten free family, friends or relatives. And they’re not just for special days. I could eat these at every meal, since I’m a recovering carb addict. 😀
Even though our food restrictions have changed what we eat, we still can eat all the holidays classics… There just a tad different but completely worth it. You do anything for your family, right? 🙂
Gluten Free Vegan Garlic Crescent Rolls
Author: Laura @ Petite Allergy Treats
Serves: 2½ dozen
Ingredients
Dough
- 3 cupsgluten free all purpose flour mix
- 1¼ cup + 2 tbsp milk of choice
- 1 rapid rise red star yeast packet or 2½ tsp
- 3 tsp xanthan or guar gum (omit if mix already contains gum)
- ½ tsp salt
- 1 tbsp sugar
- 2 tbsp melted vegetable shortening + extra for parchment paper
Garlic filling/topping
- 3 tbsp shortening
- 2-3 garlic cloves
- pinch of salt
Instructions
- preheat oven to 375 degrees
- Heat ¼ cup of milk to 100 degrees. Add yeast and set aside for until foaming.
- Topping: Crush garlic and mix with shortening. Set aside.
- Mix all dry ingredients for the dough. Combine yeast, melted shortening and remaining milk.
- Mix ingredients by hand for 5 minutes to help activate gum.
- Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 14x18 inches.
- Evenly spread topping along the entire dough.
- Divide the dough in half (length wise) using a pizza cutter, cut in half again. Slice the extra long rectangle into triangles.
- Gently roll each triangle staring from the largest end. If dough breaks, simple press together with a little water. Cover and allow to rest about 10 minutes before baking.
- Bake at 375 degrees for 13-14 minutes or until golden brown.
Notes
If you are allergic to garlic simply omit from recipe. Gluten free dough is always a bit fragile. Be careful to not allow the dough to be too thin or else it will break when being rolled. Don't allow the dough to double in size or else risk the possibility of losing it's shape when baked.
These are best fresh from the oven. You can make them ahead and freeze them. Instead of baking the full time, decrease bake time to 8 minutes and freeze for later use. Allow rolls to full defrost and bake them an additional 5-6 minutes or until golden brown. If you will be traveling and want to take these full baked ones along, simply warm them up in the microwave for about 15-20 seconds.
UPDATE:
I made them again today and decided I wanted larger ones. Instead of cutting it into fourths, cut into thirds length wise. It makes them larger but save time for other meals sides.
These are best fresh from the oven. You can make them ahead and freeze them. Instead of baking the full time, decrease bake time to 8 minutes and freeze for later use. Allow rolls to full defrost and bake them an additional 5-6 minutes or until golden brown. If you will be traveling and want to take these full baked ones along, simply warm them up in the microwave for about 15-20 seconds.
UPDATE:
I made them again today and decided I wanted larger ones. Instead of cutting it into fourths, cut into thirds length wise. It makes them larger but save time for other meals sides.
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Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
I made these and when I rolled the dough out it was super sticky still. When i tried to roll it up it stuck and just turned into balls of dough. My dough does not look anything like the picture rolled out I don’t know what i did wrong I followed the directions carefully. I hope when they cook they will taste good but they look nothing like a crescent roll.
Sorry to hear things didn’t turn out well! I’ve had good reviews from others… My first thought would be which gluten free mix did you chose? The pre-made mixes vary so much with the starch ratio compared to grain. Grains will absorb more moisture but not become as sticky as a starch would. Another thought, maybe there was just too moisture??
Do you think I can use Bob Red Mill’s All Purpose Gluten Free Flour? My baby boy has so many food allergies too. I think your website is a blessing!
Hi Nancy, Thank you so much! I have only used Bob’s 1:1 gluten free flour mix, the regular all purpose mix contains beans (if that’s the one you’re referring to.) I think any mix should work but if the mix already contains gum, as a rule, do not add extra gum listed in a recipe. I used King Arthur’s mix, Trader Joe’s and my basic white mixes while developing this recipe. I hope that helps!
Any idea why I can’t highlight and print this? I guess I will type it out. Can’t wait to try it! Thanks!
Sorry about that… I’ve updated the recipe plugin and you should now be able to print. 😀
I made these twice so far and they taste delicious! Once as a side for soup, and another time as pigs-in-blankets. I used the Bob’s Red Mill GF All Purpose Mix, which has bean flour in it. While they taste great and the dough was fairly easy to work with, they look nothing like the picture. The final baked produce dough looked as it did going in, which is very pitted and not smooth. Did you do anything to smooth the dough before it was baked? Did you brush extra garlic mix to get them golden brown? I’m not sure how much is technique vs. flour mix. Thank you!
The flour will change everything. The flour I used is very starchy (best for breads) and ends up puffing up and being light. I haven’t use the bean flours or nut flours but I hear there are much denser than regular high starch mixes containing just white rice flours. You may need just a little more moisture if pitting was the only problem. Whole grains flours, nut and bean flours absorb more moisture. I only brushed the entire sheet with shortening before baking but feel free to add more oil. Hope that helps!
Have you ever made these with almond milk? Trying to think of a dairy free option.
Unfortunately, we are allergic to all nuts. I think almond milk would work great, coconut or rice milk would be great options too. Thanks so much!
Hello! I’m so excited to find all of your goodies! My family is allergic to rice (among other things) so we typically use Bob’s AP Gf flour (with the beans). I read some of the above comments and looked over your flour mixes – would your whole grain flour mix work for this recipe as well? I’ve had so many failed attempts with bread that one success would be a thrill – haha 🙂 Thanks so much!
Hi Dani,
GF egg free breads are really tricky. The extra starch in my WHITE GF really helps the dough stick AND rise/stretch. I’m confident the whole grain mix would work as well but keep in mind whole grains are denser and absorb more moisture. I have not used Bob’s AP GF bean flour (we’re allergic to beans) but I think it would work ok. Hope that helps!
So do you recommend using Bob’s 1:1 mix for these? Have you used it before? I have some of it in my pantry, but need to/ would have to get teff flour and white rice flour if I make your all-purpose flour mix.
Hi Hannah,
I actually used my all purpose WHITE mix. I have used Bob’s 1:1 mix for my Gingerbread House but not for baking bread. I think it would work just fine but don’t add any extra gum since the 1:1 mix since it has plenty already. Trader Joe’s and King Arthur gluten free flours are also great for this recipe.
Just made a sweet version of these with raspberry jam and they were amazing. Thank you so much for sharing this recipe! x
So glad you happy you like the recipe. Love what you’ve done with it!
Which specific flour recipe did you use for these croissants? thanks!
I actually used King Arthur’s gluten free all purpose mix but I have also used my gluten free basic white all purpose mix. Here is the link to my mixes https://petiteallergytreats.com/gluten-free-flour-mix/ Hope that helps!
Have you ever substituted non-dairy milk in this croissant recipe? Thanks for all info. I’ve found that the specifics are always important when cooking allergy free. Otherwise food comes out wrong…fall apart, too heavy, no flavor, etc.
I have tried lactose free milk, coconut milk and water… The dairy milk did the best (highest protein content) followed by decent results with coconut milk. Water works but it’s not as stretchable or moist. Hope that helps!
I have been looking for a gluten free croconts recipe so that I can make the loved chunked ring recipe for pampered chefs. I have so much to learn though because I only developed a gluten allergy 5months ago and while I love to bake I haven’t tried it on my own yet and most boxed things tast yucky to me.
Just made these for lunch with my boys they were so excited we could actually roll them and they turned out great!! My seven year old had never had a crescent roll before!!! Thank you for giving us this!!